Saturday, September 26, 2009

Still Cooking!

...but it has to stop! I am afraid that if I don't, I am going to gain 20 pounds before James comes in November. Anyway, here are some pictures and the recipes for the latest new recipes that we tried this weekend. They were so good!

Egg Foo Young

8 eggs
1/4 pound thinly sliced ham, finely chopped
1 cup fresh bean sprouts, a few healthy handfuls
1/2 cup shredded carrots
1/4 pound shitake mushrooms, stemmed and thinly sliced
1 cup baby bok choy, shredded
1 8-ounce can water chestnuts, drained and finely chopped
1/4 red bell pepper, very thinly sliced
1 bunch scallions, white and green, thinly sliced on an angle
1 inch fresh ginger root, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or pasted
Salt and pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari, aged soy sauce
Hot sauce, 1 teaspoon

Preheat a griddle pan over medium heat and brush it with some oil.

In a large mixing bowl, whisk the eggs then stir in ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the preheated and oiled griddle. Cook like pancakes, about 2-3 minutes per side, until golden.

Meanwhile, combine cornstarch with a splash of chicken stock to dissolve. Place remaining stock, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring Thicken 3 minutes or so to coat a spoon. Remove sliced ginger and turn off heat.

Serve 2 Egg Foo Young cakes with gravy poured over the top for 4 people.

Monkey Buns

1 large banana, thinly sliced
3/4 cup dark brown sugar
10 tablespoons honey
2 to 3 tablespoons ground cinnamon
1 pop-tube refrigerated biscuit dough

Preheat oven to 400ºF. Spray 10 cups of a 12-cup muffin pan with nonstick cooking spray.
In each cup of the tin, lay down a few slices of banana and cover with about 1 tablespoon brown sugar, 1 tablesoon honey, and a dash of cinnamon. Pop open the tube of biscuit dough, separate each portion and place one piece into each muffin cup, pushing down slightly so the dough touches the bananas and sugar. Bake the biscuits as directed on the package until golden brown.

When the biscuits come out of the oven, let them cool for a couple of minutes then place a large platter or baking sheet on top of the muffin pan. Carefully but quickly, invert the muffin tin and platter or baking sheet together. Remove the muffin tin (fishing out any biscuits or topping that may have stuck to the bottom) and let the biscuits cool further. Serve warm or at room temperature.

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